Learn To Make 3 Instant Dosas | झटपट डोसा | South Indian Dosa | Satvik Rasoi
Recipes in this Video
Dosa is a traditional South Indian dish, typically made from fermented rice and lentils. Instant dosa variations have emerged to cater to modern cooking needs, allowing for quick preparation without fermentation. It is commonly enjoyed as a breakfast or snack and can be served with various accompaniments like chutney or sambar. The dish reflects the adaptability of Indian cuisine to contemporary lifestyles, making it accessible for busy households.
Ingredients
- ●rice flour
- ●water
- ●salt
- ●oil
- ●optional spices
Instructions
- 1Combine rice flour, water, and salt in a bowl to form a smooth batter.
- 2Heat a non-stick pan over medium heat and lightly grease it with oil.
- 3Pour a ladleful of batter onto the pan and spread it in a circular motion.
- 4Cook until the edges lift and the surface appears set, about 2-3 minutes.
- 5Flip the dosa and cook for another minute until golden brown.
- 6Remove from the pan and serve hot with chutney or sambar.
Ingredient Alternatives
rice flour
Healthier: whole grain flour
Cheaper: semolina
Whole grain flour offers more nutrients, while semolina is often less expensive.
Techniques
Equipment
Also Known As
Dosa originates from South India and is a staple in many households, often enjoyed for breakfast or as a snack. Traditionally made from fermented rice and lentil batter, dosas are celebrated for their crispy texture and versatility. They can be served plain or filled with various ingredients, making them a beloved dish not just in India but around the world, with numerous regional variations.
Ingredients
- ●rice
- ●urad dal
- ●fenugreek seeds
- ●water
- ●salt
- ●oil
- ●onion
- ●green chilies
- ●ginger
- ●curry leaves
- ●potatoes
- ●mustard seeds
- ●turmeric
- ●coriander leaves
- ●lemon juice
Instructions
- 1Soak rice, urad dal, and fenugreek seeds in water for 6-8 hours.
- 2Drain and blend the soaked ingredients with water until smooth.
- 3Ferment the batter in a warm place for 8-12 hours until bubbly.
- 4Add salt to the fermented batter and mix well.
- 5Heat a non-stick skillet over medium heat until hot.
- 6Pour a ladleful of batter onto the skillet and spread it into a thin circle.
- 7Drizzle oil around the edges and cook until golden brown, about 2-3 minutes.
- 8Flip the dosa and cook for another 1-2 minutes until crisp.
- 9Remove the dosa and keep it warm while cooking the remaining batter.
- 10For the filling, heat oil in a pan and add mustard seeds until they pop.
- 11Add chopped onions, green chilies, ginger, and curry leaves; sauté until onions are translucent.
- 12Stir in boiled and mashed potatoes, turmeric, and salt; cook for 2-3 minutes.
- 13Garnish with coriander leaves and lemon juice.
- 14Serve dosas hot with the potato filling and chutney.
Ingredients
- ●1 cup rice flour
- ●1/2 cup urad dal flour
- ●1/4 cup chickpea flour (besan)
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 tsp turmeric powder
- ●1/2 cup water (or as needed)
- ●2 tbsp oil (for cooking)
- ●1/4 cup chopped onions
- ●1/4 cup chopped green chilies
- ●1/4 cup chopped coriander leaves
Instructions
- 1In a mixing bowl, combine rice flour, urad dal flour, chickpea flour, cumin seeds, salt, and turmeric powder.
- 2Gradually add water to the dry ingredients, mixing until you achieve a smooth batter. The consistency should be similar to pancake batter.
- 3Add chopped onions, green chilies, and coriander leaves to the batter and mix well.
- 4Heat a non-stick skillet or tawa over medium heat and add a little oil to grease the surface.
- 5Pour a ladleful of batter onto the skillet and spread it into a thin circle using the back of the ladle.
- 6Drizzle a little oil around the edges and cook for about 2-3 minutes until the bottom is golden brown.
- 7Flip the dosa and cook for another 1-2 minutes until the other side is cooked through.
- 8Remove the dosa from the skillet and repeat the process with the remaining batter, adding more oil as needed.
- 9Serve hot with chutney or sambar.
Equipment
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